Baking Two-Toned Garlic Braids Using A Sourdough Starter

These buns are absolutely delicious with a braai. I mix two kinds of dough, a wholewheat and a white one, and then I braid the dough together to make these buns that are both packed with flavour, as well as being visually appealing. Your guests will admire the beauty of the bakes and when they get to the taste, they will be in awe.

Prepare two large mixing bowls. In one bowl, measure 1 cup (250 ml) cake flour and two cups (500 ml) white bread flour. In the other bowl, measure 1 cup (250 ml) maltabella flour (sorghum) and 2 cups (500 ml) brown bread flour.

Add 2 tablespoons (25 ml) sugar and 1 teaspoon (5 ml) salt to EACH of the mixing bowls.

Mix the dry ingredients well.
(Option 1: If using Instant Dry Yeast, divide a packet between the two mixing bowls and mix it with the dry ingredients.)

Heat 1 cup (250 ml) milk and divide it between the two bowls. To each bowl, add 1 egg, 60 ml oil, 1 cup sourdough starter and 2 tablespoons (25 ml) crushed garlic.
(Option 2: If using Active Dry Yeast, add a packet to the warm milk and allow time to develop).

Bring the dough together.

Knead the dough until it forms a soft ball.

Prepare two large baking sheets with non-stick spray and lightly flour the surfaces.

Divide each of the dough balls into four.

Now divide each of the smaller balls into four even smaller balls, so that you have 16 dough balls in total when you are done.

Take one dough ball from each of your batches. Divide each ball in two and roll it into dough worms. Lay the worms side by side in alternating colours.

Pin the tops toether. From the left, fold no 2 over no 1. Then fold no 4 over no 3.

Now fold no 1 over no 4.

Repeat these steps until you reach the end. Tuck the ends in.

Lay your braids on the prepared baking sheets with enough room to rise.

Cover with plastic and leave to rise in a warm dry place.

Bake in a preheated oven at 200 °C for about 20 minutes once risen. Allow to cool on a wire rack.

These braids can be torn apart with ease, but they are beautiful when you cut them open on the side. Butter them when still slightly hot and eat as is.

Marietjie Uys (Miekie) is a published author. You can buy my books here:
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